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TECHNIQUE CLASS only once or twice a year at Thanksgiving and Christmas. Glazing not only gives vegetables a jewel-like sheen but also concentrates their flavor. Another plus: glazed vegetables go well with all kinds of main courses, from a whole beef tenderloin to roast goose. You can serve them on their own in a bowl, but I think they look smashing arranged on a platter with the roast. Glazing means to cook a Glazing vegetables for richer flavor G lazed vegetables are simply too good to make table is cooked. A whiteglazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longeroften uncovered-until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they'll coat the vegetable. (A little cream added at this stage is also delicious. ) vegetable in a small amount of liquid, such as water or broth, with some bu tter and sugar in a partially covered pan. As the vegetable cooks, it releases its own savory juices into the liquid in the pan. Those juices become concentrated and turn into a light natural syrup as the vegetable cooks. By the time the vegetable is tender, the liquid is almost all gone and the vegetable is coated with a shiny, savory glaze that captures the vegetable's sweet essence. Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vege- Pay attention to heat and timing For the most even cooking, glaze the vegetable in a pan wide enough to accommodate the pieces in a single layer. I Glazed vegetables need a little sugar, butter, liquid, and time Cut large vegetables into chunks or wedges and arrange in a saute pan just large enough to hold the pieces in a single layer. Add a few pats of butter and a sprinkling of sugar. 24 Add enough liquid to come halfway up the sides of the pieces. Water alone is good. or use half water and half broth for a fuller flavor. A little wine or sherry added near the end boosts flavor. Cover the vegetable pieces with a round of parchment (or a pot lid askew). bring the liquid to a high simmer. and then lower the heat and simmer gently. FINE COOKING